2 x 8 bone racks of lamb, French trimmed
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1 tablespoon finely chopped rosemary or thyme
sea salt and freshly ground pepper
4 medium vine tomatoes
Preheat the oven to 200 ̊C.
Lamb: Score the fat of the lamb in a criss-cross pattern and season. Heat an ovenproof sauté pan with a little olive oil until very hot and sear the lamb quickly on both sides until golden. Cool for 5 minutes. Combine the remaining ingredients and spread over the fat side of the lamb. Place the racks upright in the pan and roast for 25 minutes for medium-rare lamb. Cooking time will depend on the thickness of the lamb. Transfer to a platter and rest, loosely covered, for 10 minutes. Brush the tomatoes with a little olive and season. Place in the pan the lamb was roasted in and roast for 5 minutes or until the skins just start to crack.
To serve: Cut the lamb racks into single cutlets and arrange on serving plates. Serve with the roasted tomatoes, a wedge of potato gratin and the Red Wine and Balsamic Sauce.
Menu: Serve this with Potato, Lemon and Thyme Gratin, Scallops with Roasted Asparagus and Tomato Dressing andNo-Cook Chocolate Truffle Cake.